Cheddar Biscuits

Cheddar Biscuites

  • Servings: 6
  • Difficulty: easy
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Credit: Siam Rimmer

Ingredients

  • 1 stick of frozen butter – grated
  • 2 ½ Cups of Self-Rising Flour
  • 1 Cup Cold Buttermilk
  • ½ Cup of Grated Sharp Cheddar Cheese
  • 2 Tbsp. Melted Butter

Directions

  1. THE BUTTER MUST BE COLD.
  2. Pre-Heat oven to 475.  In a mixing bowl add butter, flour and cheese. Toss together with your hands. Add the cold buttermilk and mix about 15 stirs.
  3. DO NOT OVER KNEAD. Dough should be moist and cold. Flour a counter top and place biscuit dough on top and sprinkle small amount of flour on the top of the dough.
  4.  Roll out in rectangle and fold in ½ repeat 5 times. Then roll out ½” and cut out with biscuit cutter or you can use a cup.  
  5. Place on cookie sheet side by side and back for 10 – 15 minutes or until bottom is golden brown.  Remove from oven and brush melted butter on top of flaky biscuits.

Broccoli & Cheese

Broccoli & Cheese Soup

  • Servings: 6
  • Difficulty: easy
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Credit: Siam Rimmer

Ingredients

  • 4 Cups of Fresh Broccoli Cut Up
  • 1 Minced Garlic Glove
  • 1 White Small Onion Diced
  • 1 Cup of Diced Carrots
  • 1 Cup Diced Celery
  • ½ Cup of Cooked Sliced Applewood Bacon
  • ¼ Cup of the Applewood Bacon Fat
  • ½ Cup of Butter
  • 6 Cup of Heavy Cream
  • 2 Cup of Water
  • 3 Cups of Sharp Grated Cheddar Cheese
  • 1 Tbsp. Pepper   

Directions

  1. Cut up Broccoli, Garlic, Onion, Carrots, Celery and set aside.
  2. Cut up your Applewood Bacon about 6 Slices and cook in a small frying pan. When cooked remove and rest on paper towel.  
  3. In a large Soup Pot add the ½ Cup of Butter and ¼ Cup of the Bacon Fat.  Add your Onion, Garlic, Celery and carrots. Bring to high heat and begin to soften the veggies.
  4. About 4 Min add your Broccoli and stir.  Add your cream and pepper.  Bring all ingredients to a boil and stir, then add your water.  Turn down to Medium low and simmer for about 10 Minutes.
  5. Stir to make sure nothing is sticking to the bottom of the pot.  Add your Cheese and stir until soup comes creamy turn down low for another 10 minutes and then remove from heat to rest.
  6. Serve in a bowl and add Bacon on top with extra cheese or crackers.

Egg Salad

Egg Salad

  • Servings: 6
  • Difficulty: easy
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Credit: Siam Rimmer

Ingredients

  • 4 Eggs
  • 3 Tbs. Mayonnaise
  • ½ tsp. Mustard
  • 1 Small Diced Dill Pickle
  • 1 Tbs. Diced Celery Chopped Small
  • 1/8 tsp. Pepper
  • 1/8 tsp. Salt
  • 1/8 tsp. Dill
  • 1/2tsp. Mustard

  1. Place all eggs in a medium pot and cover with water. Bring to boil for 10 minutes.  
  2. When eggs are done drain water from pot and place eggs in an ice bath. Chill for 10 Minutes.
  3. Remove the peel and make sure rinsed off.  
  4. Dice all the eggs in a small bowl. Add all the ingredients above and mix together.
  5.  Place in Refrigerator for 20 Minutes and serve with as a sandwich or with crackers.

Directions


Logger’s Donuts

Logger's Donuts

  • Servings: 6
  • Difficulty: easy
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Credit: Siam Rimmer

Ingredients

  • 1 Pack of Pillsbury Grand Butter Biscuits
  • 1 Cup Sugar
  • 4 Tbsp. Cinnamon
  • 2 Cups Oil


Directions

  1. In a large Iron Skillet add your oil to heat.  In a large bowl bag add your sugar and cinnamon and stir.  Open your biscuits and cut out a hole in each of them.
  2.  When your oil is hot, add one biscuit at a time and turn them over when they begin to float.  Cook for about 1 minute or until golden brown.
  3. Remove from oil drain and place in cinnamon sugar mixtures toss and place on plate.  
  4. Cook the centers as donut holes and when they float flip over and cook for 1 minute and remove from oil.
  5. Sprinkle with Cinnamon Sugar and rest to chill. Serve and enjoy.

Mini Tomato Salad

Mini Tomato Salad

  • Servings: 6
  • Difficulty: easy
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Credit: Siam Rimmer

Ingredients

  • 1 Cup Mini Red Tomatoes – Cut in Half
  • 1 Cup Mini Yellow Tomatoes – Cut in Half
  • 1 Cup Mini Mozzarella Cheese
  • 1 Pinch of Fresh Parsley
  • 1 Pinch of Pepper
  • ½ Olive Oil


Directions

  1. Rinse off Tomatoes, cut them in half.
  2. Place in a large bowl all ingredients above and mix.
  3. Cover and Chill for ½ hour and Serve.

Mountain Man Lima Beans

Mountain Man Lima Beans

  • Servings: 4-6
  • Difficulty: easy
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Credit: Siam Rimmer

Ingredients

  • 2 Cup Large White Lima Beans
  • 1 Smoked Ham Hock
  • 1 Medium Diced Onion
  • 1 Cup of Diced Small Carrots
  • 4 Celery Stocks cut Small
  • 1 tsp. Pepper
  • 1 tsp. Salt
  • Water to Cover Beans


Directions

  1. Rinse off Beans and place in a large pot and cover with water at least 1” above beans. Add ham hock, onion, carrots, celery, salt and pepper.
  2.  Bring to boil for 45 minutes until beans are almost cooked tender.  Check the beans if you need to add water to keep juice about 1” above the beans.
  3. Turn down to medium and cook for another 30 Minutes and check by stirring the beans.  
  4. Take a bean on a spoon and if it smashes softly its cooked remove from heat and set to cool and serve.

Homemade Refried Beans

Homemade Refried Beans

  • Servings: 4-6
  • Difficulty: easy
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Credit: Siam Rimmer

Ingredients

  • 3 Cups of Pinto Beans 
  • 1 Medium White Onion
  • 4 Gloves of Garlic
  • 1 Smoked Ham hock
  • 1 Jalapeno
  • 2 Tbsps. Bacon Fat
  • 1 Tsp. Pepper
  • ½ tsp Salt


Directions

  1. Rinse and clean the pinto beans. Place in a large pot and add the beans, chopped up onion, garlic gloves, jalapeno, pepper and cover with water at least 1” above the beans.
  2. Place on the stove and bring to boil with a lid for 1 hour. Remove lid and add more water to the beans until beans are tender and cooked for at least 2 hrs.  Make sure to check water level as the water evaporates to cook the beans. After beans are cooked turn off and set for hour.
  3. In a frying pan add the bacon fat and spoon out the beans bring to boil and start to smash with a potato smasher.  Remove the ham hock and cut cup the meat and add to the beans.
  4. Mix together so it doesn’t stick to pan and serve as a side dish with cheese or in a Mexican dish

Wild Berry Pancakes

Wild Berry Pancakes

  • Servings: 4-6
  • Difficulty: easy
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Credit: Siam Rimmer

Ingredients

  • ½ Cup Fresh Blueberries
  • ½ Cup Fresh Blackberries
  • ½ Cup Fresh Raspberries
  • Huckleberry Syrup


Directions

  1. In a mixing bowl add all ingredients but the fresh berries and combine well. When you have created a batter that is smooth * if too thick add more milk*.  
  2. Warm up a flat skillet and add a little oil, spoon a little bit of the batter to make a small pancake.  
  3. Wait for the bubbles before you flip over. Cook on both sides until golden brown. When done remove from pan and plate.
  4. Add the Syrup and top with Berries of your amount and taste.

Brook Trout

Brook Trout

  • Servings: 1
  • Difficulty: easy
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Credit: Siam Rimmer

Ingredients

  • 1 Fresh Water Brook Trout
  • ½ Flour
  • Dash of Pepper
  • Dash of Salt
  • 6 Tbsp. Bacon Fat


Directions

  1. Clean the freshly caught Brook Trout.  Sprinkle salt and pepper on the inside and outside of the fish.  
  2. On a paper plate add the flour, dash of pepper and salt and mix with fork. Place our fish on the plate of flour and cover both sides and make sure to add flour to the inside chest.  
  3. In a cast iron frying pan add your bacon fat.  Make sure the fat is melted and add the trout. Make sure to push the bacon fat on the inside chest of the fish.  
  4. Cook about 5 min per side and then plate and rest.  Serve and Enjoy.

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